Saturday, July 16, 2011

Yummy Recipe

I made this pasta earlier this week & thought it was really good. You should try it! Instead of parmesan, I added a little mozzarella on top.
Farfalle with Tomatoes, Onions, and Spinach Recipe
myrecipes.com

  • YIELD: 4 servings (serving size: about 1 1/2 cups pasta mixture and 3 tablespoons feta)
  • TOTAL: 40 MINUTES
  • COURSE: Main Dishes
Ingredients
  • 1 tablespoon plus 1/4 teaspoon salt
  • 8 ounces uncooked farfalle pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup vertically sliced yellow onion
  • 1 teaspoon dried oregano
  • 5 garlic cloves, sliced
  • 2 cups grape tomatoes, halved
  • 1 tablespoon white wine vinegar
  • 3 cups baby spinach
  • 3 tablespoons shaved fresh Parmigiano-Reggiano cheese
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup (3 ounces) crumbled feta cheese
Preparation
  • 1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.
  • 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.

2 comments:

  1. Yumm! Looks good and perfect for a hot week!!!!

    ReplyDelete
  2. I thought this recipe was so yummy & easy!

    ReplyDelete